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Three-berry crisp

Time 1 hour
Yields Serves 4
Three-berry crisp
(Los Angeles Times)
1

Heat the oven to 375 degrees. Cut small strawberries in half, large ones into quarters or even 8 pieces.

2

Combine the strawberries, blackberries, raspberries, sugar, tapioca and lemon juice in a large bowl. Stir with a rubber spatula until the ingredients are evenly mixed. Let the mixture stand 15 minutes so the tapioca softens.

3

While the fruit is standing, combine the brown sugar, flour, cinnamon, nutmeg and butter in a bowl. Use a pastry blender or work the butter into the dry ingredients with your hands until you have a coarse, crumbly mixture. There will still be clumps. Do not over-mix.

4

Divide the fruit mixture into 4 well-buttered 1-cup ramekins. Spoon the brown sugar crumble topping over the top of each, dividing it evenly.

5

Place the filled ramekins on a shallow baking pan (to catch any drips) and bake until the topping is lightly browned and the fruit is bubbly, about 35 to 40 minutes.

6

Use a spatula to lift the ramekins onto a wire rack. Allow the berry crisps to cool somewhat before serving. Serve warm.


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